Go Back
+ servings

Impossible Pumpkin Pie Cupcakes

You’ll love how easy these sweet little cupcakes are to serve and customize with different toppings.
Prep Time 10 mins
Cook Time 25 mins
Chill Time 1 hr 20 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 119 kcal


  • ½ cup all-purpose flour
  • cup cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • 15 ounces pumpkin puree
  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 2 large eggs
  • whipped cream and cinnamon optional topping


  • Preheat oven to 350°F.
  • In a medium mixing bowl, whisk together the dry ingredients except the cornstarch.
  • In another medium mixing bowl, whisk the wet ingredients and the cornstarch.
  • Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filling.
  • Spray muffin pan with non stick spray, or use only Baker’s Joy baking spray.
  • Pour filling into the prepared cupcake pan, filling each ⅔ full.
  • Bake for 25 minutes.
  • Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
  • Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)


TIP: It is important to NOT use a handheld or stand mixer for this recipe.
TIP: Paper liners tend to stick to these cupcakes so it is best to just spray your muffin pan really well instead.
TIP: This extra hour is needed to ensure the cupcakes are properly set.


Calories: 119kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 77mgPotassium: 158mgFiber: 1gSugar: 15gVitamin A: 5599IUVitamin C: 2mgCalcium: 66mgIron: 1mg